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作 者 ：贺军民 王仲田

期 刊 ：西北植物学报 1998年 3期

关键词：秦美猕猴桃；总淀粉酶；硬度；PG；

Keywords:Kiwifruit, amylase, PG, firmness,

摘 要 ：秦美猕猴桃于常温下采用限气贮藏时与对照相比，果实总淀粉酶和多聚半乳糖醛酸酶活性降低，淀粉含量和非水溶性果胶含量的下降减缓，水溶性果胶含量的增加变慢。因此，限气贮藏的猕猴桃果实能保持较高的硬度。

Abstract:The relationship between changes of starch,pectin,amylase,PG and softening of Qinmei kiwifruit storaged by MA was studies.Compared with CK,MA storage could inhibit amylase and PG activities,also inhibit the decrease of starch and pectin contents,these res

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